Celebrate the sweet mama in your life with this festive + healthy dessert. This cheesecake recipe is RAW and made with cashews that give it an AMAZING rich taste. It’s also vegan, gluten-free, and did I mention delicious?!

It’s the perfect way to show your mom how much you appreciate her, and maybe if you’re lucky she’ll share a slice with you.


Raw Raspberry Lemon Cheesecake

From Eating Purely Cookbook
gluten-free, vegan 

Crust: 1 cup pecans
1 cup dates, pitted
1/2 tbsp coconut oil
1 tbsp chia seeds
1/2 tsp cinnamon

Filling: 2 cups cashews
1 tsp vanilla
2 lemons, juiced
1/3 cup coconut oil
1/3 cup coconut sugar
2 cups raspberries
1/4 cup maple syrup

In a food processor, blend crust ingredients until a crumbly paste is formed (so it can stick together with your hands). Place a piece of parchment paper on top of a pie dish and spoon crust mixture on top of the parchment paper. With your hand, press the mixture into the pie dish. In a high-speed blender, blend cashews, vanilla, lemon juice, coconut oil, and coconut sugar. Pour half the filling on top of crust. With the remaining half, continue to blend with raspberries and maple syrup, leaving a few raspberries to the side for decoration. Pour raspberry filling on top of cashew filling and place in the refrigerator for an hour before serving. When ready to serve, remove the parchment paper and top with raspberries.

Much love to all the mamas out there. We hope you feel so loved + appreciated today.